MSGID: 1:229/452 49D5680B
-=> Denis Mosko wrote to Dave Drum <=-

 DM>  *All* Theme *"State Sandwiches 19"*.

 DD> MAINE: LOBSTER ROLL There's nothing better than a classic Maine Lobster
 DD> Roll at The Lobster Shack at Two Lights after a day out on the open water
 DD> or at the beach. A buttery roll with fresh lobster, served cold with
 DD> mayo...it's hard not to take a picture of it before devouring it minutes
 DD> after.

 DM>      What is MAINE?

Surely anyone who is astute enough to remember to NOT pull the pin from
Mr. Hand Grenade until ready to throw can figure out from the title of
the "THEME" what is MAINE. If not, there are always search engines like
Duck Duck Go, or Bing, or even Google. Look it up. When you find the 
answer yourself the information will stay with you longer than if 
someone just  mentions it to you.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Duck w/Dried Cherry Sauce
 Categories: Poultry, Vegetables, Fruits, Herbs, Wine
      Yield: 8 Servings
 
     11 lb (2 ducks); thawed if frozen
    1/4 ts Salt; to taste
           Fresh ground pepper
     12 cl Garlic; peeled
     12    Sprigs fresh thyme
           +=OR=+
    1/2 ts Dried thyme
      4 ts Extra-virgin olive oil;
           - divided
           Necks & giblets from the
           - ducks
      1 c  Coarse chopped onion
      1 c  Coarse chopped carrots
     28 oz (2 cans) chicken broth
    1/2 c  Water
      2 tb Tomato paste
      4 cl Garlic; peeled, crushed
      6    Sprigs fresh thyme
           +=OR=+
    1/4 ts Dried thyme
      1 ts Black peppercorns; crushed
           +=PLUS=+
           Fresh ground pepper
      1 c  Tawny or ruby port
    3/4 c  Dried tart cherries, or
           - dried cranberries
      2 tb Cornstarch
           +=MIXED WITH=+
      2 tb Water
      1 tb Balsamic vinegar
 
  TO PREPARE DUCKS: Set oven @ 350ºF/175ºC.
  
  Set aside necks and giblets for sauce. (Reserve livers
  for another use.) Pull off any fat. Rinse cavities with
  cold water and pat dry. Sprinkle ducks w/salt and pepper
  inside and out; stuff with garlic cloves and thyme. With
  a skewer or fork, prick holes in skin without piercing
  the flesh. (This allows fat to drain during roasting.)
  Tuck wing tips under and tie legs together with kitchen
  string, if desired. Set the ducks, breast-side up, on a
  rack in a large deep roasting pan.
  
  Roast the ducks until the juices run clear when a thigh
  is pierced with a skewer, and legs move freely, 2 1/4
  to 2 3/4 hours. After 1 hour, use a bulb baster to remove
  fat that has accumulated in the pan. Repeat every 30 min.
  
  WHILE THE DUCKS ROAST, PREPARE STOCK & SAUCE: Heat 2
  teaspoons oil in large heavy pot (4 quart capacity) over
  medium-high heat. Pat the necks and giblets dry and add
  to the pot; cook until browned, about 2 min. per side.
  Transfer to a plate. Add onion and carrots to the pot;
  cook, stirring occasionally, until lightly browned, 5
  to 6 minutes. Add broth, water, tomato paste, garlic,
  thyme, peppercorns and the reserved necks and giblets;
  bring to a simmer. Reduce heat to low, partially cover
  and simmer for 45 minutes. Pour the stock through a
  strainer into a medium saucepan, pressing on solids to
  extract maximum flavour. Set aside. (Refrigerate if
  holding for longer than 1 hour.)
  
  When ducks are roasted, transfer to a carving board,
  cover loosely and let rest for 15 to 20 minutes before
  carving. Pour any fat and juices from the pan into a
  glass measuring cup and place in the freezer so the
  fat will rise to the top. Place the roasting pan over
  medium heat; add port and bring to a boil, scraping up
  any browned bits. Bring the reserved giblet stock to a
  simmer over medium heat. Strain the port from roasting
  pan into the stock. Skim fat from chilled pan juices;
  add the juices to the stock. Add dried cherries (or
  dried cranberries) and simmer for 1 minute. Add the
  cornstarch mixture and cook, whisking, until the sauce
  is slightly thickened, 1 to 2 minutes. Stir in vinegar
  and season with pepper.
  
  TO CARVE DUCKS: Use a sharp knife to separate legs from
  breasts at joints. Separate thighs from drumsticks at
  joints. Carve breasts into thin slices. Discard skin.
  Spoon sauce over each serving.
  
  * IF USING FROZEN DUCKS, be sure to allow enough time
  for thawing. Plan on 2 days to thaw ducks in the
  refrigerator.
  
  MAKE AHEAD TIP: Prepare through Step 4. Let ducks cool.
  Carve and place in a 9" X 13" pan. Top with sauce. Cover
  and refrigerate for up to 2 days. To reheat, cover with
  foil and bake at 350ºF/175ºC for 25 to 35 minutes.
  
  Yield: 8 servings of 3 oz meat & 1/3 cup sauce.
  
  EatingWell.com | March 2015
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
  
MMMMM

... America never lost a war or won a conference.

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